Heat the coconut oil in a large stock pot, over medium heat. Add the organic onion, carrots, leeks, celery, and garlic to cook for about 10 minutes, stirring frequently. Add the vegetable stock, tomatoes with juice, and thyme. Bring to a boil then reduce heat and simmer for about 35-40 minutes. Remove from heat and season with pink salt and pepper. Purée the soup in a hand-held blender or blender. Add coconut milk and fresh basil. Stir well again to combine.